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Pastry Revolution 55 - Professional Baking Book in Spanish
Pastry Revolution - professional pastry chef book in Spanish
Pastry Revolution - professional pastry chef book
Pastry Revolution - Best Pastry Chef Book in Spanish
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Load image into Gallery viewer, Pastry Revolution - professional pastry chef book in Spanish
Load image into Gallery viewer, Pastry Revolution - professional pastry chef book
Load image into Gallery viewer, Pastry Revolution - Best Pastry Chef Book in Spanish

Pastry Revolution 55


Montagud Editores
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Regular price $39.95

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This item is backordered and will ship as soon as the publisher resupplies us.

Published four times a year in Spain, Pastry Revolution is like Art Culinaire for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes.

The star of this issue is Josep Maria Rodríguez, Barcelona pastry chef and World Pastry Champion in 2011.  He presents 43 recipes, primarily for cakes and entremets, though there is an appealing cluster of petits fours.

Also profiled are the bakery Madreamiga in Madrid, and Qatar-based pastry chef Rafael Charquero.

Paperback. Color photographs throughout. In Spanish.

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